Venison Burgers with Fried Pears

Doe, a deer burger, and ray, a drop of golden pear. This is an absolutely delicious classic with a twist.

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Ingredients

500g vension mince

Sea salt and freshly ground pepper

2 sprigs fresh rosemary, finely chopped

2 onions, finely minced

A pinch of chilli powder

50ml balsamic vinegar, plus extra for cooking

4-6 pears (one per burger)

A few splashes of olive oil and/or a little butter

A handful of watercress

A crumbling of blue cheese or a dollop of chutney (optional)

4-6 burger baps

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Method

1. Preheat oven to 180C/Gas 4.

2. Mix the mince with a hit of salt and pepper, the rosemary, the onions, a pinch of chilli powder and the balsamic. Mix well. Divide mix into 4-6 patties.

3. Peel the pears. Slice from top to bottom in 1-2cm thick panels, removing stems and seeds.

4. Get a large frying pan hot. Sizzle the burgers on each side, till nicely coloured, sloshing a little balsamic vinegar over as they cook. Once golden, pop the burgers into the oven for 10-15 mins to finish cooking through. Test doneness by using the point of a knife to peek into the centre of one of the burgers. A little pinkness is fine if you're happy with them a little rare.

5. Pan fry the pears in a splash of oil or butter in a single layer till nicely coloured on each side.

6. Bundle your burgers into the baps with the pears, a mound of watercress and a hit of chutney or blue cheese, too, if you wish.

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